Lavender And Vanilla Cupcake Recipes

LAVENDER VANILLA CUPCAKES WITH HONEY BUTTERCREAM

Steps:

• For the cupcakes, preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
• In a food processor or blender, combine milk and lavenderr and pulse until well chopped. Set aside.
• In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
• In a large microwave-safe bowl, melt butter in the microwave for approximately 1 minute. Whisk in granulated sugar. Whisk in egg whites, yogurt, reserved milk with lavendar, and vanilla extract until combined.
• Split vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter and whisk until combined.
• Slowly add dry ingredients into the wet ingredients and whisk gently until no lumps remain.
• Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

LAVENDER AND HONEY CUPCAKES

Steps:

• Preheat oven to 400°; place 18 baking cups in muffin pans.
• In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes.
• Spoon batter into the cups; bake for 20 minutes or until tests done.
• Remove pans from oven and cool for 5 minutes; remove cupcakes to a rack; let cool completely.
• To make the frosting: In a bowl, beat the cream cheese and powdered sugar with an electric mixer until light and creamy.
• Beat in honey and a few drops of food coloring; stir in half the lavender flowers.
• Spread the frosting onto the cooled cupcakes; sprinkle with the reserved lavender flowers.

LAVENDER CUPCAKES

Steps:

• CUPCAKES:.
• Preheat the oven to 350°F; line a 12 count muffin pan with paper liners.
• Put the sugar and lavender flowers in a food processor. Process briefly to combine.
• Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
• Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups.
• Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
• DECORATING:.
• To decorate, gradually beat the confectioners' sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing.
• Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.